Ingredients:
8 eggs
4 tablespoons cold water
¼ cup cream or milk
¼ cup cheddar cheese, shredded
Salt and Pepper to taste
30 grams butter
1 x 250g packet Huon Tasmanian Cold Smoked Salmon Deli Pieces, roughly chopped
½ cup cream cheese, chopped into small pieces
1 tablespoon chives, finely chopped
Method:
Crack eggs into a bowl, add water, cream, cheddar cheese and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter in a non-stick fry pan over medium low heat until foaming. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cream cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt. Serve immediately with toast.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Salmon & Cream Cheese Omelette
Ingredients:
8 eggs
4 tblsp cold water
¼ cup cream or milk
Salt & pepper to taste
30 gms butter
2 tblsp Wellyboot Extra Virgin Olive Oil
200gm roughly chopped Smoked Salmon
½ cup cream cheese, chopped into small pieces
1 tblspn finely chopped chives or spring onion greens
Method:
Crack the eggs into a bowl, add water, cream and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter and oil in a non-stick fry pan over medium low heat until foaming, pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt then serve immediately.
Serves: 4 with toast.
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:
Dukkah Vegetable Bake
Ingredients:
100 grm butter melted
2 Leeks washed and chopped
½ bunch celery washed and chopped
1 Sweet Potato PINK peeled and chopped
½ Butternut Pumpkin peeled and chopped
2 good handfuls of baby spinach washed
½ cup shredded Mozzarella
8 eggs beaten
½ cup cream
6 tablespoon Olive Branch Dukkah RED
Salt and Pepper to taste
Method:
Preheat the oven to 180. On a tray layer the sweet potato & pumpkin and sprinkle with ½ the dukkah. Bake for 20 minutes until just tender. Sauté celery and leeks in butter until cooked through.
Beat the eggs and add the cream. Add salt & pepper to taste. Layer sautéed celery and leeks in a baking tray. Then followed by the baked vegetables and baby spinach. Top with the remainder of the dukkah and grated mozzarella. Pour over egg mixture. Bake in a moderate oven until golden brown and the egg is set.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:
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